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mercredi 26 juin 2024

Crispy Spring Rolls



For the Filling:

1 cup cabbage, finely shredded

1/2 cup carrots, julienned

1/2 cup bean sprouts

1/2 cup mushrooms, finely chopped

1/2 cup cooked chicken or shrimp, finely chopped (optional)

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

For the Spring Rolls:

20 spring roll wrappers

1 egg, beaten (for sealing)

Vegetable oil, for frying


Prepare the Filling:

In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.

Add the garlic and sauté until fragrant, about 30 seconds.

Add the cabbage, carrots, bean sprouts, and mushrooms. Stir-fry for 3-4 minutes until the vegetables

are tender but still crisp.

If using, add the cooked chicken or shrimp and stir to combine.

Season the mixture with soy sauce, sesame oil, salt, and pepper. Stir well and cook for another 2


Remove the filling from the heat and let it cool completely.

Assemble the Spring Rolls:

Lay a spring roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).

Place about 2 tablespoons of the filling near the bottom corner of the wrapper.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly.

Brush a bit of the beaten egg on the top corner to seal the roll.

Repeat with the remaining wrappers and filling.

Fry the Spring Rolls:

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add the spring rolls in batches, making sure not to overcrowd the pot.

Fry the spring rolls for 3-4 minutes, or until they are golden brown and crispy.

Use a slotted spoon to remove the spring rolls from the oil and drain them on paper towels.

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